This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely diced
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it’s not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls.

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

Americans conducted 7.4 billion searches online in May, up 12 percent from April. Google Sites registered the most search queries performed with 3.3 billion, followed by Yahoo! Sites (2.1 billion), MSN-Microsoft (963 million) – Comscore

Search engines take into account many things in your website, optimizing those is called on-page optimization, everything that isn’t your website is off-page optimization. Now, while the exact ranking formulae are secret, this is what is widely believed as ‘simple seo’.

First, we want to improve on-page optimization. So we have to pick keywords. There are a variety of tools you can search for which will give you lists of keywords that are usable.

Now you have your keywords. So you now have to see what the top 10 people are doing for them (warning: basic html and math needed ahead). Go to the top person on the most important keyword you have, on google. As an example, we’ll use the keywords ‘free downloads’, and I’ll do the math with you.

The number one website is download.com, so let’s analyze this top website.

Keyword density is the measure of how many times a keyword appears compared to the rest of the text in that area. The areas include: title, meta keywords, meta description, plain content (text), h1, h2, h3, bold, italics, underlined and domain name.

Let’s do some of the math for download.com… Their title is: “Reviews and free downloads at download.com” First we ignore any ‘common’ word, like ‘and, the, at’ etc. So we have: “Reviews free downloads download.com” So, ‘free downloads’ takes up 14 characters out of 35, or 40%. In the meta description tag, it’s 14/272 = 5.14%, so go on and on through the list, keeping it in an excel. After you’ve done the top 10 in google, go to the top 10 in yahoo and msn, ignoring the repeats and do it again. Now, take the average. For the title, let’s say my average was 15%. I wanna try to have a percentage close to that. Too much, and I might get penalized, too little and It wont help.

That’s the basic on-site SEO. Matching keyword density on the site. Off-site seo is everything that is not on your site, mainly getting links for the beginner. The kind of links you want are links from a relevant website that has few other links to other sites. Ways to get these: Submit to directories and reciprocal linking. Submit your site to directories. You can find many lists of them on google. Reciprocal linking is trading links, or in effect, ‘I’ll link to you if you link to me’. The best way to get one is to go to a person who’s site is close in topic with yours, find their email and send a personal one.

_______________

Dear (contact info, or Webmaster)

I was looking at your site and I really liked (thing on their site) about it. (comment about site). I have placed a link to you at (URL of link you place to them) and would appreciate if you’d link back.

Regards,

(name)

(your site url)

_______________

Yes, you have to do this manually, yes, it will help you, and yes, you have to link first. You’re the one asking for a link, so you have to show them you mean it.

Do that for all the top websites in your keywords, and keep doing it. The more you get links, the higher you’ll be in the rankings. You can find the number your competitors have by going to MSN search and typing in ‘Link:download.com’ for my example. It showed that there were 692,811 links to download.com… Better get to work.

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Technology of Online Press Kits

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There is a simple way to eliminate the need for keeping a large inventory of hard copy press kits and

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Though there are online press kit programs available that cost into the thousands, they usually include

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Face it – technology is only going to get better and faster. Don\’t be left in its dust trying to wave down

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FOR MORE INFO AND required READING GO HERE:

http://www.transworldnews.com/NewsStory.aspx?id=133155

http://www.docstoc.com/docs/13919173/BRUTE-FORCE-SEO-EVO-II-SOFTWARE-WA-NT-E-D-STRICTLY-FOR-PRESS-RELEASES

Chili recipes are perfect for the crock-pot. They normally cook in a pot, are easy to prep and smell delicious when cooking. The great thing about chili is how easily it can be changed and adapted to your taste. Here are a couple of my quick and easy to make crock-pot chili recipes.

Tex Mex Chili

What you need:

2 lbs round steak cut into bite-sized pieces

151/2 oz can kidney beans, rinsed and drained

1 medium onion, chopped

1 green pepper, chopped

2 garlic cloves, minced

2 (8 oz) cans tomato sauce

41/2 oz can green chiles, drained and chopped

28 oz can diced tomatoes, undrained

1 T chili powder

1 t cumin

2 T olive oil

1 t salt

What you do:

In a large skillet, brown meat in heated oil. Place meat in slow cooker. Add remaining ingredients to crock-pot and mix thoroughly. Cook, covered, for 8 hours on low.

Sausage and Beef Chili

What you need:

3/4 lb bulk spicy Italian sausage

3/4 lb ground beef

1 green pepper, chopped

1 large onion, chopped

16 oz dried red beans, rinsed and drained

1 (28 oz) and 1 (14.5 oz) can diced tomatoes, undrained

15 oz can tomato sauce

6 oz can tomato paste

4 T chili powder

2 T ground cumin

2 garlic cloves, minced

1 t salt

What you do:

Brown beef and sausage in a large skillet, drain. In a 6 quart crock-pot/slow cooker, add all ingredients and mix. Cook, covered, for 8-10 hours on low, or until beans are tender but not mushy.

Both of these recipes are great served with sour cream, cheese and green onion on top. To add more heat, try some jalapenos or a couple shakes of hot sauce.

For more cooking articles, recipes, videos and food related links, visit Easy Breezy Recipes at http://www.easybreezyrecipes.com

Papaya- 500 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Papaya Carrot Moringa Curry

Papaya- 500 gm

Carrot-300 gm

Moringa-150 gm

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Papaya,Moringa,Carrot after a while.Stir well and heat for 8 minutes.Then add Chilly powder and salt and stir well.Add adequate water.

Methi Curd Curry

Snake Gourd- 300 gm

Methi-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Methi after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Palak Curd Curry

Snake Gourd- 300 gm

Palak-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Palak after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Cheera Curd Curry

Snake Gourd- 300 gm

Cheera-300 gm

Curd-1/4 litre

Turmeric-2 tsp

Chilly powder-2 tsp

Salt-2 tsp

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Snake Gourd,Cheera after a while.Stir well and heat for 8 minutes.Then add Curd,Chilly powder, salt and stir well.

Chicken Cauliflower Curry

Chicken pieces-12

Butter-3 tsp

Onion(Big)-100 gm

Cauliflower-300 gm

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Chicken Tomato Curry

Chicken pieces-12

Onion(Big)-100 gm

Pudina-50 gm

Green Chillies-10

(grinded)

Tomato-8

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Chicken pieces,Tomato.Stir well and heat for 8 minutes.Add adequate water.

Green Gram Cauliflower Curry

Green Gram-300 gm

Cauliflower-300 gm

Onion(Big)-100 gm

Tomato-8

Heat oil in a frying pan.Add cumin seeds,butter,turmeric and then add Onion.Stir well for 5 minutes.Then add Green Gram,Cauliflower.Stir well and heat for 8 minutes.Add adequate water.

Beetroot Curry

Beetroot-500 gm

Green Peas-300 gm

Milk Cream-1/2 litre

Heat oil in a frying pan.Add cumin seeds,turmeric and then add Onion.Stir well for 5 minutes.Then add Beetroot,Green Peas.Stir well and heat for 8 minutes.Add Milk Cream and stir well.

Cheera Vada

Black Gram-300 gm

Cheera-200 gm

Put Black Gram in water.Mix this with Cheera after 8 hours.Add salt.Heat oil in a frying pan.Make round balls out of it and fry them.Take after it is fried golden yellow and serve.

The staples of Indian cuisine are rice, atta (whole wheat flour), and a variety of pulses, the most important of which are masoor (most often red lentil), chana (bengal gram), toor (pigeon pea or yellow gram), urad (black gram) and mung (green gram). Pulses may be used whole, dehusked, for example dhuli moong or dhuli urad, or split. Pulses are used extensively in the form of dal (split). Some of the pulses like chana and “Mung” are also processed into flour(besan).

Most Indian curries are cooked in vegetable oil. In North and West India, peanut oil has traditionally been most popular for cooking, while in Eastern India, mustard oil is more commonly used. In South India, coconut oil and Gingelly Oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin (jeera), turmeric (haldi, manjal), fenugreek (methi), asafoetida (hing, perungayam), ginger (adrak, inji), coriander (dhania), and garlic (lassan, poondu). Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly including cardamom, cinnamon, and clove. Each region, and sometimes each individual chef, has a distinctive blend of Garam Masala. Goda Masala is a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all South Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

Still, the Crockpot – while a great and versatile cooking tool – is not as user friendly as the oven or microwave. It is very easy to ruin your meal either by cooking the ingredients incorrectly or using Crockpot recipes that are not well designed.

Tips for Cooking Chicken in a Crockpot

1. Defrost The Chicken First

Chicken can carry diseases. When your chicken is frozen before you put it in the slow cooker, it can cause the cooking time to take longer, thereby increasing your risk of catching these diseases and bacteria. By defrosting the chicken first, you significantly reduce this risk, because you create an environment inside the pot that will allow your food to heat up more quickly and retain the heat easier.

2. Heat on High, Then Cool

Once again, for the safety of you and your family, it is a good idea to cook the chicken on high before you put the slow cooker on low to ensure that you quickly raise the temperature of the chicken to over 165 degrees as quickly as possible. This is done to kill off all of the bacteria which have ample opportunity to grow in your slow cooker.

3. Remove All of the Skin

Even if it is not mentioned in your Crockpot chicken recipes, it is important that you remove all of the skin from the chicken before you place it inside the pot. This will improve the texture of the dish and make cooking times more uniform.

4. Keep the Pot Closed

Removing the top of the pot to smell, taste or stir, you are removing a great deal of heat that is important to the slow cooker process. Doing so can ruin your Crockpot chicken recipes, and also increases cooking time by quite a bit.

5. Spices and Peppers Should Be Near the End

Most Crockpot chicken recipes are going to have some types of spices or hot peppers in order to bring out the chicken flavor. But if you place these ingredients inside the Crockpot too early, you risk causing them to lose or alter their flavor. These types of ingredients should be added near the end of the cooking process to ensure that they retain the taste you want.

Crockpot Chicken Recipes are Easy

There are thousands of recipes for cooking chicken inside your slow cooker. These recipes are easy to implement, taste great, and make healthy meals that the whole family can enjoy. If you utilize the above tips for cooking chicken inside of a Crockpot, you too will see that with such a rich flavor, chicken and the ingredients that complement it can allow you to make delicious food that you and your family will enjoy every day.

FoodieView is a leading food portal with a recipe search engine providing one-stop access to the Web’s best recipes, along with virtual recipe boxes, meal plans, food pics, restaurant guides/reviews, social networking and more.

There are over thousands of mouthwatering crockpot chicken recipes on FoodieView. You can find them by typing “chicken tortilla soup recipes” into the recipe quick search box or by following this link: http://www.foodieview.com/recipes/crockpot+chicken+recipes

This is a simple recipe, it only takes say 30-45 minutes prep time and it cooks in 4-5 hours, but the longer you keep it cooking the more flavor you have. Do not let the prep scare you it is simpler that it sounds. I am just trying to be through, and well defined, so that is it well understood.

Ingredients:

Cut veggies as described below

1 large whole Onion

2 bunches of Green

1 bunch Parsley (cut these with kitchen scissors)

1 Green Pepper

1 Jalepino Pepper

Set this aside for later

1 chicken leg and thigh (per person)

1 ½ cup oil

1 cup flour

1 Tablespoon Hungarian Paprika

(this has more flavor, less heat, it is also darker in color)

Salt and pepper to taste

1 Tablespoon of chicken seasoning

2 cloves garlic or 2 Tablespoons garlic in a jar

2 Cups of Water

1 Cup rice cooked (per person) serve on the side. Cover with the Rue.

Wash above ingredients, chop (except parsley) into Small chunks about ½ inch long, & wide. Cut parsley with kitchen scissors. Put into a large bowl. Mix well set aside. NOTE: If you want a less hot meal remove the seeds from the jalepino pepper.

Now take a large skillet, cast iron if you have it, if not that is ok. This is called Rue. Add oil and flour, stir well over high heat. Stir constantly. Keep on heat until this mixture turns a Medium brown (most Cajuns make it very dark, but if you do it sort of taste burnt, in my opinion). I recommend cooking until it is a little darker then a wooden spoon. Add the seasonings, paprika, salt & pepper, chicken seasoning, & garlic. Add the cut up veggies and MIX well. Cook an additional 5 (five) minutes. This mixture will be thick,

Skin the chicken wash thoroughly. I season the chicken with garlic powder, paprika, & chicken seasoning. Place in crock-pot to cover the bottom. 1 layer of chicken take ½ of the Rue cover the chicken, make a second layer of chicken, cover with Rue just like the first layer. Add 2 cups of water cover and cook 4-5 hours until chicken falls off the bone.

Carefully remove the chicken, place on a plate take the rue and remove all the excess oil floating on the top.

NOTE: Placing in a bowl and placing in the freezer for 10 minutes, until cooler easily does this. The oil rises the Rue sinks. Spoon the excess oil off the top. Throw away the oil from the top. (The more oil you can remove the healthier your meal will be.) Place the Rue back in the crock-pot and turn to high to reheat, or place in microwave and cook 3-5 minutes. Just until warm it is already cooked.

SERVING SUGGESTIONS:

You can either serve the chicken on the bone or remove bones the choice is yours. I usually remove the bones and serve on a plate with either plain or dirty rice. (I will write a Dirty Rice recipe in another article. It will be in food-cooking, recipes Dirty Rice. It adds a wondeful compliment to this dish, but it can be server with regular or brown rice)

Cover the chicken with Rue mixture and serve with your favorite side dish. If rice is your choice cover with Rue. Serve warm.

Brandy Keller, loves home decor, and to decorate. But another love is cooking. This is one of my favorite recipes and I so hope you enjoy it. It is very simple to make and a wonderful meal for all. My family has enjoyed it, for many years. I hope you love it as I do. if you would like to look at some of the wonderful items she has in her kitchen please click the link.
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Borscht is a red soup that is greater than the sum of its parts. I am almost hesitant to tell you that beet roots are the main ingredient because…well, that doesn’t exactly sound all that great does it? Trust me. It is. Even better, you can put the ingredients in a slow cooker in the morning and it will be ready when dinner rolls around. On a cold winter day, it really hits the spot. This is why it is such a staple meal in much of Russia and Eastern Europe.

There are different recipes for borscht. The main ingredients are:

4 large white onions
2 medium peeled potatoes
4 peeled carrots
1/2 head of cabbage
3 medium-beets
3 large cloves of garlic
2 large tomatoes [optional]
Parsley and/or dill (to taste)

Slice, dice and mince the onions, potatoes, carrots, garlic and so on as appropriate. Place into the slow cooker. Add 3 cups of water or beef broth to the cooker to the point where everything is covered. Now add a tablespoon of salt and brown sugar. Cover and slow cook for 8.5 hours.

When the cooking time is done, give it a taste. You may want to add salt to spruce up the taste. Once done, it is time to pull out the sour cream. Pour a bowl of the borscht and then add a dob of sour cream to the bowl. If you’re into authentic Russian style, you’ll need some vodka too, but I leave that to you! Regardless, you can dig in. It should be excellent as the beets and sour cream really go together.

Thomas Ajava writes for BasicCookingTips.com – where you can find easy crockpot recipes.

Baked Rump Roast

This is about the easiest recipe you will find for rump roast but it turns out very good. Simply use about a four pound rump roast with one can or packet of french onion soup and a few tablespoons of vinegar. After placing the roast in a pan, pour the vinegar on it and set it an a preheated 350 degree oven. After the roast has cooked for an hour, add the onion soup to the pan and place back in the oven for about three more hours.

Italian Rump Roast In The Crock Pot

This is a very unique and tasty recipe that is also easy to prepare. Add a couple cans of tomato sauce, Italian seasoning mix, and a large jar of spagehhti sauce to a three or four pound roast. Put everything in your crock pot and season with garlic salt. Now top the roast with about a half cup of chopped onions and cook for a bout seven hours on the low setting. Serve over rice or pasta.

Grilled Rump Roast

This is my personal favorite and if you are short on time, this will be your best bet. You will need a four or five pound roast, a packet of onion soup mix, and a quarter cup of both mustard and water. The first thing you will need to do is brush the mustard on to the meat. Then you will drizzle the onion soup mix on the roast and then roll the meat in aluminum foil. Now simply grill the roast for about two hours over medium heat and you are ready to serve.

All three of these recipes are delicious and easy to prepare. You will just need to decide which one suits your taste.

If you liked this article on cooking rump roasts, you may like the following pages – Crock Pots and Slow Cookers and Rival Crock Pots

So regularly in today\’s world we lose sense of balance with our body and we failto draw our attention to its wants. We should sll learn again to feel natural and to do natural things for our health. Is it natural to spend eight hours at the office and then to rest on the settee with potato chips and cola? No, it\’s not. Is it natural to apply some creams on our skin and entertain a hope that it might stay young in disregard of our mode of life, our referring to yourselves and permanent long face? No, that\’s not natural either, it is some sort of perversion if you think about our bodies as they\’re the results of millennia of adaptation to live healthily just using the things around us.

So, what\’s truly natural for our skin? The most straightforward and finest definition of natural skin care is that it comprises caring for your skin with products that are all natural and chemical free. Why? Well, there are many reasons, but glaringly the most vital is that the chemicals utilized in many products can be damaging to your healthfulness. Many credible studies have concluded that there may indeed be long-term negative results linked to the chemical ingredients in several favored skin care products. Even though it is reasonably rare for these ingredients to cause an immediate reaction, studies show that chemicals can continuously collect in the body. More worrying remains the fact that doctors believe these harmful chemicals can be transferred to unborn babies. Why is this? Well, your skin is naturally water-proof.

It\’s covered by a thin, waxy coating of oil called sebum. Water, and water based products, can\’t penetrate this layer.

By not penetrating the skin, water based products aren\’t flushing your pores correctly. By not washing way the dust and dirt that amasses on your skin, these products aren\’t doing the job you purchased them for! Well the 1st and the premier natural skin care measure is \’Drink plenty of water\’. Around eight tumblers of water is a total must every day. Water assists in flushing out the poisons from the body, in a natural way.

It assists in the final upkeep of the body and promotes good health for all organs and not only your skin. Do natural skin care parts actually contribute in the healthiness of your skin? Full lines of creams are based primarily on ingredients that are routinely found in nature. These products clean and replenish the skin without the use of synthetic chemicals or compounds made in a lab. Natural products use no chemicals, detergents, or fillers in their ingredient list. Glycoconjugates are new substances which have been discovered that may just be sufficiently good to achieve success in re-writing what natural means vis skin care.

The glycoconjugates are produced within the cellular matrix of a Chilean land snail. They\’re not gathered or made of any other material. It\’s a naturally generated skin care product obviously. It is claimed to work on a molecular level with human cells to fix and replenish damaged skin.

Natural skin care recommends suggest it\’s best to focus on enabling the skin to take care of itself ( without any help from manmade materials / chemicals ). To do that natural skin care must be about the inculcation of good living habits, and that suggests the way that you lead your day to day life. Lots of natural skin care measures are basically the same as those for body care generally.

Don’t think you know all you should know about Natural Skin Care and Remedies until you click the link to visit our web site.

As you and your family get ready to feast on turkey and more, take a moment to think back on what the first Thanksgiving might have been like. On Cape Cod, the first Thanksgiving feast could have happened mere miles away, right in Plymouth, MA.

Facts About Thanksgiving

Many historians have stated that the Wampanoag Indians and Plymouth colonists shared a fall harvest feast together, back in 1621. This became a symbol of the interaction and cooperation between the Native Americans and English colonists.

Many folks believe that particular feast to be the very first Thanksgiving celebration. But the truth is, it was really maintaining a long tradition of celebrating the giving thanks and harvest for successful bounties of crops.

Historians have also researched other acts of thanks among European settlers in North America. This has even included British colonists at the Virginia Berkeley Planation. It was there that some British settlers had kneeled, prayed and pledged Thanksgiving to God. They gave thanks for arriving safely after the great travel across the Atlantic. Now some scholars actually acknowledge this event as marking the first official Thanksgiving throughout European settlers on record.

Thanksgiving celebrations, especially Thanksgiving feasts, symbolize important meaning over time – regardless if at the Berkeley Plantation or Plymouth.

What Was On The Menu?

It is fairly safe to say that pilgrims back then were not eating buttery mashed potatoes and pumpkin pie! But on the other hand, historians are not entirely sure about what items were included on a full Thanksgiving feast.

In 1621 Edward Winslow, in \”A Journal of the Pilgrims at Plymouth\”, gave a very detailed description of the \”First Thanksgiving\”:

\”Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, among other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed upon our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakers of our plenty.\”

Historian Richard Pickering is the deputy director of Massachusetts\’ Plimoth Plantation. According to him, the colonists\’ feasts could have also included mussels, lobster, fish, eel, turnips, radishes, Indian corn, and spinach. Wow that really is a great feast!

And Pickering adds, \”Oh, and there wasn\’t a Thanksgiving pilgrim buckle in sight,\”.

Traditional Turkey

In modern day Thanksgiving celebrations, why are items such as pumpkin pies, stuffing and turkeys such necessities?

Pickering comments on this, \”The Thanksgiving we practice today has more to do with myth than reality\”. In the 1860s President Abraham Lincoln made Thanksgiving a national holiday. The food we eat now at Thanksgiving is more in line to the cooking from the 1860s, surprisingly enough.

Make reservations for a spectacular Thanksgiving dinner at the best Cape Cod hotel – and take advantage of a holiday package being offered by many hotels on Cape Cod.